Pumpkin Cookie Butter Ginger Sandwich Cookies

Pumpkin cookie butter buttercream gets sandwiched between two soft, spicy ginger cookies. These Pumpkin Cookie Butter Ginger Sandwich Cookies will quickly become a favorite amongst family and friends.

Cookie baking season will be here in the blink of an eye! I still can’t get over that Thanksgiving is next week… Next week, guys!

I thought I had more time, but as I was scheduling festive holiday Facebook posts, I was jolted with the reality that Thanksgiving is only a week away. Can you believe it?

I’m usually more prepared, but this year it turns out that I’m a major slacker. Squirrel and I still haven’t discussed what we’re doing for Thanksgiving. Are we staying home? Going to our parents’? If so, mine, his, or both?

And then there’s the menu. I usually have it planned far in advance, usually a month. I haven’t even picked up a pen to jot down menu ideas. Send help!

This year, I’m focused on more important things: holiday cookies! These Pumpkin Cookie Butter–that’s right, PUMPKIN. COOKIE. BUTTER–Ginger Sandwich Cookies are loaded with warm spices and bake up soft, tender, and melt-in-your-mouth good.

I used my recipe for Soft Baked Ginger Cookies for this recipe and stuffed them with a pumpkin cookie butter buttercream frosting using Amoretti Pumpkin Spice Cookie Spread. The spread is sweet and creamy with a kick of warm fall spices. It certainly doesn’t skimp on flavor, that’s for sure!

Really, there’s nothing better than homemade buttercream frosting. If it was up to me, I would eat it by the spoonful, but the cookies were beckoning. A thick layer of the frosting gets sandwiched between two of the ginger cookies, creating a special treat for the holidays.

Print Recipe

Pumpkin Cookie Butter Ginger Sandwich Cookies

Pumpkin cookie butter buttercream gets sandwiched between two soft, spicy ginger cookies.

Yield: 15 cookies

Total Time: 4 hours 12 minutes

Prep Time: 4 hours

Cook Time: 12 minutes

Ingredients:

Cookies

• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 2 1/2 teaspoons ground ginger
• 1 teaspoon cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon allspice
• 1 stick unsalted butter, at room-temperature
• 3/4 cup brown sugar
• 1/4 cup molasses
• 1 egg, at room-temperature
• 2 teaspoons vanilla extract

Buttercream Filling: 

• 1 stick unsalted butter
• 2 tablespoons pumpkin cookie spread (such as Amoretti)
• 1 cup powdered sugar, sifted
• 1/2 teaspoon vanilla extract

Directions:

Cookies:

1. In a small bowl, whisk together the dry ingredients. Set aside.
2. In the bowl of a stand mixer, cream the butter and brown sugar until pale in color and fluffy, about 3 minutes. Scrap down the sides of the bowl. Add the molasses and mix until combined. Add the egg and vanilla extract and mix until fully incorporated, scraping down the sides of the bowl as needed.
3. With your mixer on low, slowly add the dry ingredients. Mix until the dough just comes together (do not over mix). Transfer the dough to a bowl and cover. Place the dough in the refrigerator for at least 4 hours or over night.
4. Preheat the oven to 350 degrees F. Line a baking sheet with parchment or a silicone mat. Shape the dough into 1-inch balls. Place the dough balls 3 inches apart on the baking sheet. Bake for 10-12 minutes (no longer).
5. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
6. Spread a generous amount of the buttercream filling on one half of the cookie, about 1/2 tablespoon per cookie. Place the other cookie on top and gently squeeze until a bit of the buttercream peeks out. 
7. Store the cookies in an airtight container for up to 3 days.

Buttercream Filling: 

1. In the bowl of a stand mixer fitted with the paddle attachment (or using a handheld mixer), cream butter and cookie spread until creamy. 
2. Turn the mixer down to low speed and slowly add the powdered sugar. Once all the powdered sugar has been added, turn the mixer up to medium-high speed and mix until smooth and creamy, about 1 minute. Scrape down the sides of the bowl. 
3. Add the vanilla extract and mix until combined. 

 

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Disclosure: This recipe was developed for the lovely folks at Amoretti. All opinions are my own. Thank you for supporting my recipes and site while I work with brands I adore.